Cod With Onions And Chives Kabeljau Mit Schnittlauch Zwiebeln Food

COD WITH ONIONS AND CHIVES (KABELJAU MIT SCHNITTLAUCH ZWIEBELN)

Steps:

• Lightly fry onions and chives in oil (do not brown) and lightly salt.
• Salt the fish and sprinkle with lemon juice.
• Place the fish on the onions and pour the white wine over. Simmer over low heat for 5 minutes. Serve with boiled potatoes.

SALT COD WITH ONIONS, WHITE WINE AND CABBAGE

Steps:

• If using salt-cod, cut into 4 pieces and reconstitute as described in the Introduction; don't drain or dry the fish when done.
• If using fresh fish (4 steaks), rinse, lightly salt, and leave in a colander for 1-2 hours.
• Preheat the oven to 350 degrees F.
• In a medium-size (at least 10-12 inch diameter) frying pan, warm up the olive oil, then add the onions to sautee for about 30 minutes; you want golden, not brown, and soft; this is a basic cebollata (see Intro).
• Keep the cebollata warm (lowest stove top setting).
• Prepare the cabbage by trimming and removing four of the largest and most perfect outside leaves; cut out the thick, stiff stem at the base of each leaf.
• Use a heavy knife to flatten the leaves and make them more pliable.
• Shred the heart of the cabbage and set it aside for now.
• Wrap each of the 4 pieces of fish in a cabbage leaf.
• Lay the wrapped fish on a baking tray, put in the oven, and bake for 20-30 minutes, "until the wrappers are as dry and brown as tobacco leaves".
• While the fish are cooking, prepare the potatoes as follows:.
• Put a medium-sized covered pan (big enough to hold the potatoes and the shredded cabbage) on the stove top and put in the potatoes.
• Add the wine and enough water to cover and cook (medium heat) for about 10 minutes.
• Remove the cover, add the shredded cabbage, and cover tightly to let the cabbage steam (turn up the heat a bit if necessary).
• Cook until the potatoes are tender, probably a total of 15-20 minutes.
• Remove the potatoes and cabbage with a slotted spoon to your serving dish.
• Add the cooking juices from the potato/cabbage pot into the cebollata in the frying pan, taste and season, then increase the heat to reduce the liquid until you have a thick rich sauce.
• Pour the sauce over the potato and cabbage base.
• Remove the fish from the oven, place them on the potato and cabbage base and open the wrappers.
• Optionally, garnish with parsley and piri piri.
• Enjoy!

BAKED FISH WITH ONIONS

Steps:

• Heat oil and 2 tablespoon of the butter and cook onions over medium heat until soft and golden, stirring often-- about 15 minutes.
• Stir in the flour and cook for 2 minutes.
• Whisk in the milk, bring to a boil, reduce heat and simmer for 15 minutes.
• Add more milk if sauce is too thick.
• Season with salt and pepper.
• Spread one third of the onion sauce in a casserole and sprinkle with one third of the cheeses.
• Cover with the fish fillets, then sprinkle with one third of the cheese.
• Pour the remaining sauce over the fish and sprinkle with the remaining cheese.
• Top with the fresh bread crumbs and dot with small pats of butter.
• Bake in a preheated 400 degree oven for about 20 minutes until the casserole is bubbly.